later it warmed to 73º (!) and the turkeys were standing in the shade...
My friends Ann and Gabe (both LASD ret) live down in Hiouchi near Crescent City California by the Smith River. Right now there are film crews making a movie. Here is a picture Ann captured with Sandra Bullock in a boat on the river with a gun drawn...
Creamy Parmesan Tomato and Spinach Tortellini Soup
2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
red pepper flakes to taste (optional)
1/4 cup flour (rice flour for gluten free)
3 cups vegetable broth or chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
8 ounces cheese tortellini (gluten free for gluten free)
1/2 cup Parmigiano Reggiano (Parmesan), grated
10 ounces spinach, coarsely chopped
1/2 cup heavy/whipping cream or Greek yogurt
salt and pepper to taste
1/4 cup basil, chopped (optional)
Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the flour and cook for another minute.
Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
Add the Parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.
Option: Puree some or all of the diced tomatoes. (I like to puree half of them.)
Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.
Option: Replace the fresh basil with 2 tablespoons basil pesto.
Sunset with some "different" clouds.....
National Carrot Cake Day